Mocha Whip Caramel Trifle Recipe

Mocha Whip Caramel Trifle

Mocha Whip Caramel Trifle is a delicious dessert made with ganache and two types of filling. This is a tried and test recipe. Must make this yummy dessert in your next get together.

How to Make Mocha Whip Caramel Trifle

How to Make Mocha Whip Caramel Trifle
Prep time
Cook time
Total time
Recipe type: Dessert-Cake-Cookies
Cuisine: World
Serves: 6
For Swiss Roll
  • Eggs 4
  • Caster sugar 4 oz
  • Flour 3 oz
  • Cocoa powder 1 oz
  • Chocolate essence 1 tsp
For Ganache
  • Chopped chocolate ½ cup
  • Cream ½ cup
For First Filling
  • Water 1 cup
  • Coffee 1 tbsp
  • Marshmallow 3 cups
  • Cream 1½ cup
  • Chocolate syrup ½ cup
For Second Filling
  • Sugar ½ cup
  • Water ¼ cup
  • Coffee 1 tbsp
  • Gelatin 1 tbsp
  • Wafer ¼ cup
  • Cream 2 cups
For swiss roll
  1. Preheat oven at 180 degree C.
  2. Line the base of a 10 by 15-inches Swiss roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
  3. Beat egg whites till soft peaks forms, gradually add sugar and beat; add essance and yolks while beating.
  4. Fold flour and cocoa in eggs mixture and pour batter in greased Swiss roll pan and bake at 170 degree C for 15 minutes or a tooth pick inserted comes out clean.
  5. Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
  6. Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
  7. When the cake is cool, spread ganache on it and roll it.
  8. Now cut it in 2 inches pieces, than put these on the bottom of serving dish and soak with chocolate sauce.
For Ganache
  1. Melt chocolate in microwave or in double boiler then mix in cream. Remove, ganache is ready.
For First Filling
  1. Boil water, add coffee and marshmallow; cook till marshmallow are melt.
  2. Let it cool at room temperature than add whipped cream and chocolate syrup.
  3. Pour this mix over Swiss roll slices.
For Second Filling
  1. Caramelized the sugar, add coffee with water and again cook till everything mix nicely.
  2. Soak gelatin in water until dissolve, then add in sugar mixture again cook.
  3. Now cool on room temperature and add some cream in it than beat it in rest of the cream. Pour it on first layer.
  4. Make lines with chocolate syrup with help of tooth pic or wooden skewer.
  5. Let cool and serve.